Filthy Animal Restaurant

Inspector notes: Observed scoops stored in dried goods and in ice well of the bar. Discussed with person in charge (PIC) in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed handwashing sink in the main bar blocked with a drain pan at time of inspection. Observed garnish remnants in handwashing sink under drain pan at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed shellshock tags on file missing the date of final sale at time of inspection. Reviewed with PIC about shellshock tags at time of inspection. Shellstock tags must be kept with shellshock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite

Inspector notes: Observed par-cooked half chickens in the walk-in cooler with temperatures between 38 to 40*F. Per PIC, par-cooked half chickens are cooked to 145*F within an hour, then taken to the walk-in to cool down to 41*F, and then fully cooked to customer's order. Also observed raw fish on a hook above the grill station with temperatures between 88 to 112*F at time of inspection. Per PIC, raw fish is dried for 2 hours and then cooled down in the walk-in, and then fully cooked as customers order the item. Reviewed with PIC about non-continuous cooking procedures and that the initial cooking process should take less than an hour. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Establishment is not approved for non-continuous cooking. Provided non-continuous cooking guidance documents to PIC

Inspector notes: Observed lobster stock, beef stock, and precooked chicken skewers with temperatures between 120 to 126*F in the steam well & prep area hot box at time of inspection. Observed smoked strawberries with temperatures between 70 to 71*F in the salad station prep table at time of inspection. Per person in charge (PIC), all items were on time as control at time of inspection. Observed no time as control policy at time of inspection. Observed all items without a label/log containing start/end time for time as control at time of inspection. Must provide written time as a control procedure prior to re-inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control

Inspector notes: Observed no temperature measuring device for the high temperature dish machine in establishment at time of inspection. Observed high temperature dish machine with temperatures between 146 to 156*F after multiple runs at time of inspection. PIC stated they would stop utilizing the dish machine and only utilize the 3-compartment sink until it is able to hit 160*F at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection